Savannah Inspired Pecan Crusted Chicken with Hot Honey Butter
Savor The South
This Savannah Inspired Pecan Crusted Chicken with Hot Honey Butter is one of those simple recipes that feel just a little bit special thanks to the buttery crunch of toasted pecans. The nutty coating gets perfectly golden in the pan, turning an everyday chicken dinner into something that tastes like it came from a cozy supper club.
After a recent trip to Savannah, Georgia, I could not stop thinking about the pecan crusted chicken bites I had at Vic’s on the River. My wonderful publishing company took us to dinner there and the crispy pecan chicken appetizer served with honey mustard sauce was unforgettable.
I came home determined to recreate my own version with buttery pecan chicken cutlets finished with a drizzle of hot honey. This was also incredible over mashed potatoes.
The Finishing Touch
I decided to make my own hot honey for this recipe. I love using Texas Pete hot sauce, which has a smoother flavor and less vinegar bite than some other hot sauces.
You can easily mix honey with Texas Pete to make a quick hot honey drizzle, but feel free to use any hot sauce you prefer depending on how spicy you like it.
With the addition of the butter, it was also the perfect drizzle on the Creamy Mashed Potatoes I served as the side dish for this recipe! Truly a great dinner!
If Breasts Aren’t For You
If you are not a fan of chicken breast, you can also use thinly pounded chicken thighs for this recipe. I also find it helpful to splurge on better quality chicken breasts.
So many can have that woody texture these days, but because the chicken is pounded thin you usually avoid running into that issue.
Maybe Strips Are Your Thing
You could also cut the chicken into strips and make pecan crusted chicken tenders instead of cutlets. These are also fantastic served as a slider on a small biscuit with a drizzle of hot honey and a little honey mustard.
Another Side Option
I also think these pecan crusted chicken cutlets would be delicious served with my Classic Potato Salad for a really great summer meal. The creamy potato salad pairs perfectly with the crispy chicken and the sweet heat from the hot honey.
Time For Me To Fry
When frying pecan crusted chicken, it is important to keep the heat at a steady medium to medium low. This is so the pecans do not burn before the chicken cooks through.
Pecans contain natural oils and can brown quickly. Cooking the cutlets in a mixture of butter and oil over moderate heat helps them develop a golden crust without scorching.
If the pan seems too hot or the coating is browning too quickly, simply lower the heat slightly and cook the chicken a little longer so it stays crispy and evenly cooked.
If Frying is Not For You
You can make these pecan crusted chicken cutlets in the oven or air fryer, they turn out great that way as well. For the oven, place the breaded chicken on a parchment lined baking sheet, lightly drizzle or spray the tops with oil or melted butter, and bake at 400°F for about 15 to 18 minutes until the coating is golden and the chicken is cooked through.
In the air fryer, cook at 375°F for about 10 to 12 minutes, flipping halfway through, until the pecan crust is crispy and the chicken is fully cooked.
Make Ahead
These pecan crusted chicken cutlets reheat really well. You can warm them in the air fryer, or make them ahead of time and refrigerate them, then let them sit at room temperature for a bit before placing them on a parchment lined baking sheet in a cold oven, turning the oven to 375°F, and letting them warm through as the oven heats up.
Savannah Inspired Pecan Crusted Chicken with Hot Honey Butter
These pecan chicken cutlets are crispy, golden, and coated in a buttery pecan crust that adds the perfect nutty crunch to tender chicken. Pan fried in butter and oil until perfectly browned, they make an easy weeknight dinner that still feels a little special.
Ingredients
- FOR THE CHICKEN:
- 2 large chicken breasts, sliced horizontally into thin cutlets
- ½ cup flour
- 2 eggs
- 1 cup finely chopped pecans
- ½ cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 2 tablespoons frying oil of your choice, I love vegetable oil
- FOR THE BUTTERY HOT HONEY SAUCE:
- 8 tablespoons butter (1 stick)
- 2 tablespoons Texas Pete hot sauce
- 3 tablespoons honey
- Pinch of paprika
- Pinch of black pepper
- 1 tablespoon dried chives
Instructions
- Place the chicken cutlets between two sheets of plastic wrap and lightly pound them so they are an even thickness.
- Set up a breading station with three bowls. Add the flour to the first bowl. Beat the eggs in the second bowl. In the third bowl combine the chopped pecans, panko breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each chicken cutlet in the flour, then dip it into the egg, and finally press it into the pecan mixture so the coating sticks well.
- Heat a large skillet over medium heat and add the butter and olive oil.
- Cook the chicken cutlets for about 3 to 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and let it rest while you prepare the sauce.
- In a small saucepan melt the butter over medium low heat. Whisk in the Texas Pete hot sauce, honey, paprika, black pepper, and dried chives. Let the sauce warm and come together for a minute or two while whisking.
- Drizzle the buttery hot honey sauce over the pecan crusted chicken and serve with mashed potatoes.